Tofu Turkey Casserole


Number of Servings: 
Dish Type: 
Difficulty Level: 
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Recipe Rating: 
  • 2 pkgs Nasoya Firm Tofu, crumbled and drained
  • 1 pound fresh mushrooms minced
  • 2 ½ cups boiling water
  • 2 vegetarian bullion cubes
  • ¼ cup soy sauce
  • 2 tbsp Worcestershire sauce
  • 1 clove garlic finely minced
  • 3 tbsp honey
  • 3 tbsp oil or butter (to saute the mushrooms and tofu)


  • ¼ cup oil or butter (to saute the celery, onion and garlic)
  • 1 large onion, chopped
  • 1 ½ cups celery, chopped
  • 2 cloves garlic minced
  • 1 large apple cored and chopped
  • ½ cup dried cranberries
  • ½ cup toasted chopped pecans
  • 1 tablespoon poultry seasoning
  • 2 tablespoons fresh chopped sage
  • 3 cups day old bread, cut into bite size pieces
  • ½ to 1 cup prepared vegetable broth
Preparation Method: 

Preheat the oven to 375° F. Combine the hot water with the bullion cubes, soy sauce, Worcestershire sauce, garlic and honey. Cool to room temperature. Add the crumbled drained tofu and marinate for 1 hour. Meanwhile saute the minced mushrooms in 1 tablespoon oil or butter. Next prepare the stuffing. Saute the onion, celery and garlic in 4 tablespoons of butter or oil until soft. Mix the sauted vegetables with the apple, cranberries, pecans, seasonings, and stuffing. Gradually add the prepared vegetable broth just to moisten, Do not make the stuffing soggy. Drain the tofu and press out any excess liquid. Cook the tofu in 2 tablespoons oil or butter over high heat until it begins to turn golden. Add the cooked mushrooms to the tofu. Lightly oil a 2 quart casserole pan. Press half the stuffing into the bottom of the pan. Press the tofu mixture on top of the stuffing. Top with the remaining stuffing mixture, press down. Cover loosely with foil. Bake for 15 minutes. Uncover and invert onto a cookie sheet, bake an additional 15 minutes until heated through and browned on top.

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